Little Smokies with Two Sauces

Little Smokies, or the miniature smoked pork sausages that are sometimes called cocktail weiners, have a devoted following. While some self-absorbed foodies sniff about serving them as an hors’ deuvres option, rarely do they go unconsumed. Here are two sauces that elevate the bite-size sausages to the top of the cocktail food chain.

Jack Daniels Dogs

1 pound of Little Smokies

¾ of a cup of bourbon

1 and ½ cups of catsup

1 and ½ cups of brown sugar

1 small onion, grated

Place all ingredients in a slow cooker and cook for an hour or more on medium. Serve warm with picks.

Cambridge Dogs

1 pound of Little Smokies

6 ounces of English mustard

10 ounces of Currant jelly

1 tablespoon of garlic, minced

Place all ingredients in a slow cooker and cook for an hour or more on medium. Serve warm with picks.

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